| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Soups |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
ts |
Roasted sesame oil (opt) |
| 2 |
|
Garlic bulbs (about 30 cloves) |
| 1 |
md |
Onion; sliced |
| 4 |
c |
;water or vegetable stock |
| 1 |
lg |
Potato; scrubbed and cut into cubes |
| 3 |
|
Bay leaves |
| 1/2 |
ts |
Thyme |
| 4 |
tb |
Shoyu, or miso to taste |
|
pn |
Cayenne |
INSTRUCTIONS
Smash each clove of garlic with the handle of a knife to make removing the
skin easier. Remove the skin and chop the garlic.
Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or until well cooked.
Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce
heat and simmer until the potato is tender. Remove the kettle from the heat
and ad the shoyu or miso; thn add the cayenne to taste.
Serve with a hot, crusty loaf of whole grain bread (preferable sourdough)
and a big green salad.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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